Carrot Cake Scones

Making the Dough

• Prepare a large baking sheet with parchment, a silicone baking mat, or simply a light coating of grease. Then, In a large mixing bowl, add both flours, baking powder, sugar, spices, and salt. Whisk well to combine. Add in cold butter cubes, and work the butter into flour with your hands or a pastry cutter. Work the butter until it is crumbly and about the size of peas (it is okay if some larger ones remain, just don’t go too small).
• Add in the shredded carrots and chopped pecans. Toss well with your hands until the ingredients are evenly dispersed throughout. Add vanilla to cream and stir to combine.
• Add vanilla-cream to bowl and stir until combined into a shaggy dough. I usually use my hands for this, as I find they best incorporate the ingredients and you can also tell if the dough needs more moisture or not. After the liquids have been added and mixed, try to squeeze all of the dough together. If the dough does not ALL come together, and there are crumbs at the bottom of the bowl, then keep adding heavy cream in small increments until the crumbs comes together with the rest of the dough (the dough should still be shaggy looking – too much liquid will activate the gluten, so we don’t want that). When the dough all comes together into shaggy dough it is ready to be turned out onto a well-flour work surface.

Shaping, Cutting, and Resting

• Pat the dough, on every surface of it, to get it to form a smooth 6-7” disk, that is about 1” thick (Make sure every once in a while that you are ensuring that the dough isn’t sticking to your work surface). Using a bench scraper or a knife, cut the dough into 6-8 equal pieces. Then, transfer the wedges, spaced apart, onto the prepared baking sheet, and place into the refrigerator for 30 minutes. Preheat the oven to 425°F.

Baking the Scones

• Remove scones from the fridge, brush the tops with more heavy cream, and place into the preheated oven, and bake for about 15-20 minutes, or until turning golden brown. Transfer to a cooling rack and allow to cool completely before glazing.

Maple Cream Cheese Glaze

• Add cream cheese, confectioners sugar, maple syrup, and vanilla to a mixing bowl. Beat with a whisk or a hand-mixer until well combined. Add heavy cream in small increments, until a glaze-consistency has been achieved. Glaze the cooled scones and allow glaze to set for an hour before enjoying.